There’s something about a warm bowl of freshly made Khichari, made to a loose consistency and topped of with some fresh ghee that just melts my heart. My warmest memories are from those Saturday lunchtimes, when my father would sit crossed legged on his favorite chair and I would serve the piping hot khichari into his bowl. He would have the first round simply with some ghee. To this date, every time I have the first bite, I am transported to that same memory.
Khichari is a versatile and healthful dish, and is a super-food in Ayurveda. It is easy to digest and is always used to aid detoxification. My favorite khichari is made with just the rice and mung dal, but I have adapted it to many many versions. This one is made with Tuver Dal which is Split Pigeon peas and rice. I like to add vegetables such as zucchini, carrots, or broccoli. Feel free to experiment with your own mix of vegetables, the best part is that there are no wrong moves with khichari.
1 cup chopped vegetables
½ cup white basmati rice, rinsed until water runs clear
¼ cup split pigeon pea dal, rinsed until water runs clear
1 tbsp ghee
1 tsp oil
1 tsp Kapha blend/Bold & Spicy blend
1/8 tsp Mustard Seeds
a pinch Fenugreek Seeds
¼ tsp Cumin Seeds
Salt to taste
Chopped cilantro for seasoning
Lime wedges for seasoning
- Warm the oil and ghee in a flat bottom pan, add mustard seeds, fenugreek seeds and cumin.
- Swirl into the oil until the seeds start crackling.
- Add the vegetables and the seasoning mix. Stir to coat.
- Add the rice and dal. Stir to mix.
- Add 2 cups of hot water, and salt to taste.
- Stir everything well. Bring to a boil.
- Partially cover pan and reduce temperature to low. Cook until soft and consistency resembles oatmeal, about 50 minutes. Add more water in 1/4 cup increments, if needed.
- Serve into bowl and garnish with cilantro and a squeeze of lime.